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Curry Braised Chicken Thighs

Indian-inspired Curry Braised Chicken Thighs is a delicious dinner for two and sure to spice up the night with your loved one!

Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

One of my absolute favorite cooking methods is a slow braise; it’s almost magical!

Braising uses both moist and dry heat.  A tough cut of protein that has lots of connective tissue, is first seared at a high temperature.  Then, it simmers at a low temperature for up to several hours.  During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.

I use budget-friendly chicken thighs here, which lend themselves well to the braising method.  However, chicken thighs don’t take hours to become tender.

Indian cuisine may seem intimidating at first because of all the exotic spices.  However, this recipe uses ingredients found at any local grocery store or international market.

 

Curry Braised Chicken Thighs - Photo of Madras curry powder blend in copper bowl on gray background

Madras curry powder isn’t authentically Indian.  It was created by the British to try and mimic the amazing curry flavors of India which they fell in love with when India was one of their territories.

A word of warning: Madras curry powder can be very hot.  In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek.  If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own.  (Affiliate link.)


Curry Braised Chicken Thighs close-up in the pan garnished with cilantro sprigs

Feel free to vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots.  Chickpeas would also make a nice addition.  Serve with plenty of brown basmati rice to soak up this flavor-packed sauce.  If desired, a dollop of plain yogurt will help cool it down.

HELPFUL TOOLS FOR CURRY BRAISED CHICKEN THIGHS  (Affiliate Links)




Want more amazing Indian-inspired curry recipes?  Be sure to check these out!

 

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

Want to spice up the night with your loved one? My Indian-inspired Curry Braised Chicken Thighs for two is sure to do it.

Curry Braised Chicken Thighs

Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Yield: 2
  • 4 chicken thighs, on the bone, skin removed
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 2 tablespoons canola oil (or as needed)
  • 1 small onion, halved and thinly sliced
  • 2 medium carrots, quartered lengthwise, then cut into 2-inch pieces
  • 1 tablespoon curry powder, such as Madras
  • 1 tablespoon minced ginger
  • 4 cloves garlic, minced
  • 1 can (14.5-ounce) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream or canned coconut milk
  • 1/4 cup chopped cilantro, plus sprigs for garnish
  • Cooked brown basmati rice
  • Plain yogurt (optional)

Instructions

Season chicken thighs generously with salt, black pepper and cayenne pepper.

Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken and brown 2-3 minutes per side or until browned. Transfer to a plate.

Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften. Add carrot and cook 2-3 minutes or until lightly browned in places.

Add curry powder, ginger and garlic and cook very briefly, about 15 seconds. Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan. Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.

Adjust seasoning, stir in cilantro. Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.

© Carol | From A Chef's Kitchen
Cuisine: Indian / Category: Poultry
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Comments

  1. I was wondering how much ginger you add, I didn’t see it listed in the ingredients, but see it listed in the instructions and reviews. Looking forward to making this, thank you for sharing!

    Reply

    • Hi, Sarah, Thanks so much for spotting that! I’m in the process of switching the recipe format I use here and somehow that ingredient got deleted. I have fixed it. Thanks again and hope you enjoy!

      Reply

  2. A savoury tasty dish that is full of flavours. Love it!
    I made a few changes, some worked, some not so much 🙂 I tried it with the skin on and the result was too much rendered fat in the dish after cooking the veggies. Next time NO skin. A heaping 1/4 tsp of dried garlic worked out okay as I was short on the real stuff.
    Only other change was I did it in my covered casserole dish with lid. After bringing it to a boil I put in the oven with the lid on for 2 hours at 300ºF. The liquid reduced nicely and the flavours exploded out of the casserole.

    5.0 rating

    Reply

  3. Any suggestions for a cilantro substitute? I have the advanced taste buds that make cilantro taste like dish soap.

    Reply

    • Hi, Tim, You’re not alone! I know several people that can’t cope with cilantro. I would just leave it out. You could bump up the ginger and garlic a little extra zing! Thanks so much and hope you enjoy!

      Reply

  4. I found that there was too much liquid for my liking. But the flavor was over the top. One of the best curry recipes I have ever made.

    4.0 rating

    Reply

    • Hi, Lana, So glad you enjoyed and thanks for your feedback. It is saucy but perfect for some rice on the side to soak all that up. If you end up having some sauce left over, it would be great with fish such as salmon, too! Thanks again!

      Reply

  5. This is a great curry dish! Made it last evening for dinner. My husband really enjoys curry dishes but isn’t a big fan of cilantro. He did however really enjoy this combination. Found your website when I was looking for curry dishes. I will be trying some more of your recipes. They look and sound wonderful!

    Reply

    • Hi, Marcia, What a nice comment to wake up to! Thanks so much and so glad you both enjoyed! And welcome to my little corner of the internet. Hope you continue to enjoy my recipes. Have a great day!

      Reply

  6. LOVE IT – this might be one of my favorites recipe! The garlic, ginger and cilantro are just magical together!

    5.0 rating

    Reply

  7. Just made this tonight – super easy dish to make and super tasty too – Just the way I like things. Thank you so much for this recipe!

    5.0 rating

    Reply

  9. I make a lot of curries and it involves making the masalas… etc – basically it takes time. Yesterday I did not have much time, so looked on the website for inspiration. Falling on this recipe was like winning a lottery. It was soo yum. Nothing was left. My son got some bread and cleaned the pan it was cooked in. Carol, the family gave it a 10/10. So I give it a 10/10. Thank you for sharing this recipe. It is a keeper for us.

    5.0 rating

    Reply

    • Thanks so much, Alcan! Your comment was such a nice start to my day and I really appreciate it! Thanks again and please stay in touch!

      Reply

  10. A really excellent curry. I made it for the first time this weekend, with one pound of chicken thighs yielding 5 generous servings. Generally, my Indian curries involve a masala of at least 6 different spices which end up being remarkably subtle in the finished dish. However, I used a particularly pungent curry powder from the local spice store and, along with the cayenne pepper, the result was very satisfactory for a dish requiring minimal prep time. Thank you for this recipe. I will be preparing it regularly from now on.

    Reply

    • Thanks so much, Grayslady! I’ve found that when you have wonderful ethnic stores in your area, why not just go there and get what they’re offering! Chances are pretty good it’s ten times better than what I can put together. So glad you enjoyed and please stay in touch!

      Reply

  12. Very nice – it is great when recipes actually work !! Found with unsweetened coconut milk needed to add a little sugar (i like sweet!) also added a dash of heavy cream at end to thicken a little. Used brocolli however lost most of the green through the process. Wondering also if spinach should be added near the end? Very tasty and great looking dish!

    5.0 rating

    Reply

    • Hi, Joe, Thanks so much and glad you enjoyed. With broccoli, you’d want to blanch it in salted boiling water, then drop it in ice water which will set the color. If you want the broccoli to still have some “bite” to it, then add it later in the process and just heat through. Spinach could be added near the end, but spinach has a lot of water in it, so it may dilute the sauce a bit. Thanks again and please stay in touch!

      Reply

  13. Thank you for this recipe! Whenever I feel like having a nice curry I make this one. I usually simmer the whole lot for a much longer time simply because the flavors intensify and also I love pulled chicken. So i just cook the chicken in the sauce as long as it’s falling off the bone, take it out from the pot, shred it and put it back in. Heavenly!

    Reply

    • Thanks so much, Ellie! Yes, chicken thighs can go some extra time and they only get better! So glad you enjoyed and please stay in touch!

      Reply

  15. Amazing thanks for the very informative recipe!!! – typically my partner hates the bones in chicken thighs and never an easy way to remove them without sacrificing the sparse meat. Slow braising them should make the meat fall off the bones, my polish friend makes lots of chicken broth and she also uses thighs, also braises them and stove cooks, yet never done this myself to be confident enough it will work out for me!?.

    My trump card with all curry cuisines are tinned chickpeas, they are very complimentary to Korma dishes in particular, yet out of these so might use some lentils instead – they are full of healthy fibre but also thickens sauces perfectly. I also cheat sometimes and use a jar of Korma cooking sauce – as well as add additional spices of my own, seems to taste far more richer than if I do it all myself.

    Reply

  16. I made this for my fiancé and I the day before payday/groceries day, when the cupboards were looking rather empty and we needed something quick, cheap and tasty for a midweek meal. This ticks all the boxes and uses ingredients I always keep in my pantry/fridge (except cilantro)! My fiancé said a number of times he really liked it (and I did too). I will definitely make this again! Thanks for the great recipe!

    Reply

  17. I made this recipe for the first time today. I used coconut oil instead of canola oil to braise the chicken thighs. And I doubled the recipe so that we could have it during the weekend as well. And, of my goodness this dish is delicious! It’s a winner! And, like you mentioned. it’s budget-friendly as well. Thank you for sharing and for the clear instructions to follow!

    Reply

  18. Hi, I’m so glad I saw this recipe, it turned out great. I used tomato paste instead, and oh my gawd, it turned out wonderful. Thank you so much for posting this, I will save it and cook it for future events!!.

    Reply

    • Hi, Debbie, Thanks for your question. Yes, I think it would be great in a slow-cooker. The sauce may stay a bit loose, but a little cornstarch would fix that. Hope you enjoy!

      Reply

  20. Fantastic dish!! Thank you so much!! I used bone-in chicken thighs and a combination of sweet potato, cauliflower, and carrots. I used coconut milk rather than cream. The flavors were amazing together! The vegetables cooked down and integrated nicely with the sauce. My husband who hates cauliflower loved it! I served the braise with cilantro leaves, pomegranate seeds, and a pomegranate-mint yogurt sauce (fold together greek yogurt, a splash of pomegranate juice, chiffonade of mint, and a sprinkling of pomegranate seeds on top for color). Next time I may leave out the mint and only use the cilantro. Simply divine!

    Reply

    • Hi, Kelly, Thanks so much for your question! Absolutely you could! This recipe is very versatile. You could also cut the thighs into pieces or use boneless skinless chicken breasts. Thanks again and hope you enjoy!

      Reply

    • Hi, Amy, Thanks for your question. I don’t see a problem with using a Dutch oven. It should be the perfect size for four chicken thighs. Thanks again and hope you enjoy!

      Reply

    • Oooooh, Hani, Now you have me very curious! I’ve never tried Jamaican curry but now I think I need to! I don’t see why it wouldn’t work with a different type of curry except maybe Thai. If you make it, please let me know how it was. Thanks so much!

      Reply

  24. I can’t wait to try this!! My daughter HATES CILANTRO though 🙁 . Can PARSLEY be substituted and would it negatively effect the flavor?…. and would you recommend using the same amount if i do substitute it? She doesnt like the soapiness…maybe if i do a mix of little cilantro and parsley she wouldn’t really notice? I really don’t use cilantro much in cooking so not sure if the soapiness goes away when cooked or not. Any thoughts on this would be greatly appreciated…THANKS!

    Reply

    • Hi, Liz, Thanks so much for your question. Parsley wouldn’t do much for the dish. I would just leave the cilantro out or dish up your daughter’s portion without it and then add it if the rest of the family enjoys it. Thanks again, hope you enjoy and please stay in touch!

      Reply

  25. I am really trying to lose some weight. Has anyone calculated the calories in this dish? I’m making it tonight regardless but its a pain to have to calculate what it will “cost” me.

    Reply

    • Thanks for your question, Karen. Because this isn’t a health, fitness or weight loss website nor am I a dietician or other health guru, I don’t provide that type of information. A nutritional analysis is only an estimate. I will run the numbers and e-mail you a PDF of the nutritional analysis from MasterCook, the recipe management program I use. Hope you enjoy!

      Reply

    • Hi, Chrissy, Thanks for your question. It just means to cover but not all the way. Leave the cover off to the side a bit. Please let me know if you have any other questions.

      Reply

  28. The first time I made this, I followed it exactly as written and it turned out AWESOME!!! Tonight, I made it again but swapped the carrots out for cauliflower (because that’s all we had). Well, it tasted kind of odd, almost plasticky. I’m thinking it’s the cauliflower’s fault (or my own fault for using it). Anyway, just wanted to give a heads up about the potential flop if you swap the carrots out for cauliflower. My husband and I agreed to toss it out and go back to the original recipe with no swapsies.

    Reply

    • Thanks, Anna! I’m not a terribly huge fan of pairing cruciferous vegetables with tomatoes. Hard to say if that was the problem, but thanks for the head’s up!

      Reply

  29. Just wanted to say thank you. As a mother of three, time is very valuable around my house and this was so what we needed… something easy, quick and tasted like its been cooking for hours. I love cooking and trying new things. I give this 5 stars.

    Reply

  30. I made this for 6 people, so I tripled the recipe. It’s a very forgiving one: even with several modifications (tomato sauce instead of diced tomatoes, a combo of coconut milk and heavy cream.) It turned out delicious, even the 2 year old was digging on it. Because of the kids I skipped the cayenne, and it’s actually quite mild that way.

    Reply

    • Thanks, Benita! So glad it worked out for you and yes, it can be modified a number of ways. Love those types of recipes and please stay in touch!

      Reply

  31. Great recipe! I’m on a low-carb diet and have been looking to adopt recipes and this has become a go-to for me. I kind of kick it up a little because I can’t really do carrots that often these days. So I pull out the carrots and put in mushrooms, cauliflower florets, and usually some red bell pepper, though green works too. I serve over cauliflower rice and it’s a fantastic recipe. It actually put my parents onto indian food whereas otherwise they never ate it. Thank you so much for the recipe!

    Reply

  32. Wow! So delicious that my husband wants me to make it again tonight and he isn’t getting any objections from. Thank you for posting this recipe. So easy to make and tastes like you cooked it for hours.

    Reply

  34. I had a package of chicken thighs in the fridge and wanted to try something new (instead of just grilling them) since the boys are away and they are reluctant to try something new, so I searched the net and found this recipe. Absolutely wonderful- great flavor and it looked like the picture. Followed the recipe except I used coconut oil instead of canola (even used the coconut oil to make the basmati rice). The whole house smells awesome! I called a friend over for dinner to enjoy this with me. Served this dish with a light watercress salad on the side. We both agree this recipe is a keeper. I am planning to make this for the boys when they return from camping. I am anxious to try some of your other recipes! Thanks for sharing!!

    Reply

  35. I made this this evening and while it is delicious, it looks nothing like the one you made – mine is bright red! I didn’t add the broth as the tomatoes and coconut gave enough liquid.

    Reply

    • Hi, Eva, curry powders can vary in color or even computer monitors perhaps….? Glad you enjoyed no matter the color. Thanks again and please stay in touch!

      Reply

  36. I hesitate when making recipes found on blogs because a lot of people don’t make it, they just comment on how good it looks without having made it themselves… I love reading reviews to look for feedback! I am so glad I made this because it was incredibly delicious! I had a million sweet potatoes so I used them instead of carrots and it turned out really good. I cubed it and threw it in there in place of carrots. It look 5 minutes longer. I added a quarter cup of extra coconut milk at the end once the heat was off because I love the flavor. I used a whole lot of cilantro and it was great! I would even say, don’t bother making it if you don’t have cilantro. Thanks for an awesome recipe! So healthy, wholesome, and flavorful,

    Reply

    • Wow Helene, you blew me away! Thank you so much! I’m totally with you on the “oooh aaah” comments. While I love to receive them, reviews like yours are pure gold. Thank you so much for investing the time, effort and money to make this dish and also for taking the time to let me know that you loved it. Please stay in touch!

      Reply

  37. Made this recipe last night and it was INCREDIBLY GOOD! It was everything we look for in a meal; flavorful, creamy, colorful, and economic (chicken thighs are a juicy and cheap alternative to chx breasts). We loved it so much we are planning for an encore but instead of chicken I was thinking of using beef. I’ve got a lovely chuck eye….any tips to ensure it stays tender?

    Reply

    • Hi, Christina, Thanks so much for your wonderful feedback! I think chicken thighs are totally underrated; they’re so much more economical than breasts and have flavor! Great idea to use beef! I used a chuck eye roast for a client for the first time not long ago and the results were wonderful; I plan to use that cut more. Sear the outside well and then cook it low and slow at 325 degrees for 2-3 hours (will depend on size). You’ll need to adjust the braising liquid proportionally to the size of the cut so there’s plenty of moisture. You could also cube it and do a stew.

      Thanks again and please stay in touch!

      Reply

  38. As I was looking at the chicken thighs (on sale) at Loblaws, an elderly gentleman stopped me and told me to make THIS recipe. I had a crew of people coming over for my daughter’s birthday, and he said this would be a hit. He was right.. The next morning, my son said, “mom, did you make that chicken dish, or buy it?”

    Reply

  40. This looks wonderful but I have a lactose intolerant and coconut allergic family member. Do you have any substitutes for the cream or coconut milk? Just up the chicken broth? They can tolerate small amounts of yogurt in my cooking but that’s about it.

    Reply

    • Hi, Cindy, Thanks for getting in touch! You could just use more chicken broth, but I like the “richness” that cream or coconut milk provide. However, when I need to add richness to a sauce for a lactose-intolerant personal chef client of mine, I use non-dairy cream cheese from either Daiya or Tofutti. If nuts are not a problem, perhaps soaked and pureed cashews? Let me know the results.

      Reply

  44. This looks truly amazing, Carol. I have some curry powders that I received as a gift at Christmas and I’m going to try this. I LOVE thighs! (Just not my own 😉

    Reply

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